Low-Fat Paloma Highball

Name: Low-Fat Paloma Highball
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1/2 tsp grapefruit salt (or coarse sea salt); 1 piece grapefruit wedge (for rim and garnish); 1 1/2 oz tequila blanco; 3 oz fresh ruby grapefruit juice; 1/2 oz fresh lime juice; 1/2 tsp agave syrup (or 1/4 oz citrus cordial as alternative); 3 1/2 oz club soda (soda water); 1 cup ice (cubed); 1/2 oz mezcal (optional, for smoky variation — replace part of tequila)

Mexican Drinkslow-fatlow-caloriepalomatequila cocktail

A crisp, low-fat Paloma highball that keeps the bright grapefruit character and tequila kick while trimming calories. Fresh ruby grapefruit and soda water replace sugary mixers, with a splash of agave or citrus cordial for balance and an optional grapefruit–salt rim for extra brightness.

0.0(0 reviews)

Prep: 5m · Cook: 0m · Total5 mins

DifficultyEasy

Serves2

AuthorJake

Ingredient Spotlight

grapefruit salt (or coarse sea salt)

Grapefruit salt is a flavored finishing/rim salt made by combining coarse sea salt with dried or fresh grapefruit zest (sometimes citrus oils), used to rim cocktails or finish dishes. It isn’t tied to a single cuisine but is a modern cocktail/finishing ingredient that gives a bright, bitter-citrus aroma on top of the saltiness. It tastes salty with pronounced citrus-bitter grapefruit notes and can be made at home by mixing coarse salt with finely grated grapefruit zest and letting it dry. If you can’t find it, use coarse sea or kosher salt and rub the rim with fresh grapefruit (or add a little grated zest) as a substitute.

Ingredient Spotlight

agave syrup (or 1/4 oz citrus cordial as alternative)

Agave syrup (or agave nectar) is a sweetener made from the sap of agave plants native to Mexico; it’s thinner and milder than honey with a neutral, slightly caramel-like sweetness commonly used in cocktails and as a vegan sweetener. A citrus cordial is a concentrated sweetened citrus syrup used in cocktail making—nonalcoholic and intensely flavored—often made from sugar and citrus juice/peel; it adds both sweetness and citrus complexity. You can find agave syrup in most supermarkets or natural-food stores and citrus cordial at liquor-store cocktail aisles or specialty retailers; good substitutes are simple syrup (equal parts sugar and water), honey (for agave), or a mix of simple syrup plus a squeeze of fresh citrus to mimic a cordial.

Ingredient Spotlight

mezcal (optional, for smoky variation — replace part of tequila)

Mezcal is a traditional Mexican distilled spirit made from roasted agave hearts (piñas), most famously produced in Oaxaca, and is known for its pronounced smoky, earthy, and sometimes floral notes. It differs from tequila in production (roasted vs. usually steamed) and flavor profile—the smoke is often front-and-center, giving cocktails a savory, campfire-like character. Mezcal is sold at well-stocked liquor stores and specialty shops; if you don’t have it, you can approximate the smokiness with a small splash of peaty Islay Scotch or a few drops of liquid smoke (use very sparingly), or stick with tequila for the non-smoky version.

Jake's note

"This is a refreshing everyday cocktail that leans bright and light—perfect for warm evenings or casual hosting. Home bartenders will appreciate how easy it is to scale for a pitcher and the smoky mezcal option for a more contemplative sip."

Low-Fat Paloma Highball

This low-fat Paloma highball pares the classic Mexican favorite down to its bright essentials: tequila, ruby grapefruit, lime and effervescent soda. By swapping sugary pre-mixed sodas for fresh-pressed grapefruit and club soda, the drink keeps the grapefruit's sunny bitterness and the tequila's kick while trimming calories and cloying sweetness. A whisper of agave or a quarter-ounce citrus cordial lends gentle roundness without turning the drink syrupy, and an optional grapefruit–salt rim amplifies citrus oils so each sip feels livelier.

The recipe thrives in warm-weather settings and all-day gatherings — it's quick to build, scales cleanly into a pitcher, and plays well with small plates like ceviche or grilled shrimp. Use blanco for clean agave notes, or fold in a touch of mezcal if you want smoke to contrast the fruit; just remember smoky spirits need a tiny extra nudge of sweetness. Because the character here comes from freshness and balance, prioritize ruby grapefruit and cold soda, add the soda last to preserve fizz, and serve immediately for the best texture and aroma.

Plan your timing

Enter your target meal time:

6:50 pm–6:51 pm→Prep the optional grapefruit–salt rim

6:51 pm–6:52 pm→Build the single-serving Paloma

6:52 pm–6:53 pm→Pitcher method (serves 6)

6:53 pm–6:54 pm→Smoky mezcal variation

6:54 pm–6:55 pm→Tips, storage and low‑fat notes

Yield

Ingredients

1/2 tsp grapefruit salt (or coarse sea salt)
1 piece grapefruit wedge (for rim and garnish)
1 1/2 oz tequila blanco
3 oz fresh ruby grapefruit juice
1/2 oz fresh lime juice
1/2 tsp agave syrup (or 1/4 oz citrus cordial as alternative)
3 1/2 oz club soda (soda water)
1 cup ice (cubed)
1/2 oz mezcal (optional, for smoky variation — replace part of tequila)

Instructions

Prep the optional grapefruit–salt rim
If you want a rim, rub a grapefruit wedge around the glass rim to moisten, then dip the rim into a shallow plate with grapefruit salt (or coarse sea salt). Set the glass aside and keep the wedge for garnish. This bright, salty rim is optional but accentuates the grapefruit without adding calories.
For this step
- 1/2 tspgrapefruit salt (or coarse sea salt)
- 1 piecegrapefruit wedge (for rim and garnish)
Build the single-serving Paloma
Fill the rimmed highball glass with ice. Add tequila, fresh grapefruit juice, fresh lime juice and agave syrup (or a splash of citrus cordial) directly over the ice; stir gently to combine. Top with club soda, give one gentle stir to marry the soda, and garnish with the grapefruit wedge. Serve about 10 fl oz (300 ml) per glass.
For this step
- 1 1/2 oztequila blanco
- 3 ozfresh ruby grapefruit juice
- 1/2 ozfresh lime juice
- 1/2 tspagave syrup (or 1/4 oz citrus cordial as alternative)
- 3 1/2 ozclub soda (soda water)
- 1 cupice (cubed)
Pitcher method (serves 6)
To scale for a pitcher, multiply the base liquid components by 6: combine 9 oz (266 ml) tequila, 18 oz (540 ml) fresh grapefruit juice, 3 oz (90 ml) fresh lime juice and 3 tsp (15 ml) agave in a pitcher; stir to dissolve the agave. Chill the mixture in the fridge; keep chilled club soda separate and add about 3.5 oz (100 ml) soda to each ice-filled glass when serving to preserve fizz. This yields 6 highballs.
Smoky mezcal variation
For a smoky twist, replace up to half the tequila with mezcal (suggested ratio: 1 oz tequila + 0.5 oz mezcal in the single recipe) to add depth without overwhelming the grapefruit. Taste and adjust the agave—smokier drinks sometimes need a touch more sweetness to balance. The pitcher method works the same way: swap half of the tequila portion for mezcal.
For this step
- 1/2 ozmezcal (optional, for smoky variation — replace part of tequila)
Tips, storage and low‑fat notes
This Paloma keeps calories low by using soda water instead of sugary mixers and by relying on fresh juice for bright flavor; choose the smallest splash of agave or a low-sugar citrus cordial to reduce sugar further. If batching ahead, mix the alcohol and juice up to 24 hours in advance and keep chilled; add soda and ice just before serving to retain effervescence. Enjoy immediately for best fizz and flavor.

If you want a rim, rub a grapefruit wedge around the glass rim to moisten, then dip the rim into a shallow plate with grapefruit salt (or coarse sea salt). Set the glass aside and keep the wedge for garnish. This bright, salty rim is optional but accentuates the grapefruit without adding calories.
Fill the rimmed highball glass with ice. Add tequila, fresh grapefruit juice, fresh lime juice and agave syrup (or a splash of citrus cordial) directly over the ice; stir gently to combine. Top with club soda, give one gentle stir to marry the soda, and garnish with the grapefruit wedge. Serve about 10 fl oz (300 ml) per glass.
To scale for a pitcher, multiply the base liquid components by 6: combine 9 oz (266 ml) tequila, 18 oz (540 ml) fresh grapefruit juice, 3 oz (90 ml) fresh lime juice and 3 tsp (15 ml) agave in a pitcher; stir to dissolve the agave. Chill the mixture in the fridge; keep chilled club soda separate and add about 3.5 oz (100 ml) soda to each ice-filled glass when serving to preserve fizz. This yields 6 highballs.
For a smoky twist, replace up to half the tequila with mezcal (suggested ratio: 1 oz tequila + 0.5 oz mezcal in the single recipe) to add depth without overwhelming the grapefruit. Taste and adjust the agave—smokier drinks sometimes need a touch more sweetness to balance. The pitcher method works the same way: swap half of the tequila portion for mezcal.
This Paloma keeps calories low by using soda water instead of sugary mixers and by relying on fresh juice for bright flavor; choose the smallest splash of agave or a low-sugar citrus cordial to reduce sugar further. If batching ahead, mix the alcohol and juice up to 24 hours in advance and keep chilled; add soda and ice just before serving to retain effervescence. Enjoy immediately for best fizz and flavor.

Tips from the kitchen

Salt the rim lightly

Moisten only the outer edge with the grapefruit wedge and dip once — pressing will cause flakes to shed into the drink.

Use very cold ingredients

Chill the tequila and freshly squeezed grapefruit before building the cocktail so the soda only adds fizz instead of cooling down the mix.

Dissolve agave fully

Stir the agave into the tequila and citrus over ice until integrated — liquid agave blends more readily than thick syrup and prevents clumps.

Add soda last

Top gently with club soda and stir once or twice to marry ingredients while preserving carbonation and a light mouthfeel.

Balance smoky mezcal

If using mezcal, start with half the suggested amount and taste; smoky notes can quickly overpower grapefruit and may need an extra 1/4 teaspoon agave to harmonize.

Variations & substitutions

No-alcohol Paloma

Use a non-alcoholic agave spirit or Seedlip Grove with the grapefruit-lime base and soda, or try grapefruit kombucha plus soda for a tangy, low-alcohol alternative.

Reposado Paloma

Swap blanco for reposado tequila to add caramel and vanilla notes; the drink will feel richer while keeping the same structure and calories.

Spicy Tajín rim

Replace grapefruit–salt with Tajín or a chili-salt blend to introduce savory heat that plays nicely against the citrus and enhances savory snacks.

Bitters & herb twist

Add two dashes of grapefruit or aromatic bitters and a sprig of rosemary or thyme for herbal depth without extra sugar.

Storage & make-ahead

If batching, mix only the tequila and fresh juices and refrigerate for up to 24 hours; do not add club soda until just before serving to preserve effervescence. Keep ice and soda chilled separately and assemble per glass immediately; leftover assembled highballs will go flat and lose aroma, so avoid storing fully built drinks.

What to serve with it

Serve this Paloma with bright, salty bites like ceviche tostadas, fish tacos with pickled onions, or grilled shrimp skewers to echo the citrus and salt. Offer extra lime and grapefruit wedges, an extra tin of chilled club soda for top-ups, and salt or Tajín on the side so guests can customize their rims.

Frequently asked questions

Can I use bottled grapefruit juice?

Fresh juice is best for aroma and natural bitterness; bottled juice tends to be sweeter and flatter. If you must use bottled, taste first and reduce the agave accordingly, or add a bit of grapefruit zest for lift.

Why did my Paloma go flat quickly?

Adding soda too early or over-stirring lets CO2 escape; always top with chilled soda right before serving and give only a gentle stir. Also keep soda and glasses cold to help retain carbonation.

How much mezcal should I add?

For a smoky lift, replace up to half the tequila with mezcal (about 0.5 oz mezcal to 1 oz tequila in the single-serving recipe) and adjust sweetness to taste, since smoke can make the drink seem drier.

Can I skip the agave entirely?

Yes—if your grapefruit is very sweet you may not need it, but a small touch of agave balances grapefruit bitterness and smoke. For a lower-calorie option, use a liquid non-caloric sweetener calibrated to taste.

What exactly is grapefruit salt?

Grapefruit salt is simply coarse sea salt mixed with finely grated grapefruit zest (and dried briefly) so the oils cling to the flakes; it brightens each sip without adding sugar.

How far ahead can I prepare this drink?

You can combine the tequila and citrus up to 24 hours ahead and keep it chilled, but add soda and ice only at service to keep the drink lively and aromatic.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Nutrition Facts

Per serving: about 10 fl oz (300 ml)

Calories150

Total Fat0g

Saturated Fat0g

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g

Total Carbohydrates12g

Dietary Fiber0g

Total Sugars10g

Protein0g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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